Leftover Turkey In A Phyllo Crust Recipes

LEFTOVER TURKEY & FIXIN' PHYLLO PACKETS

Leftover Turkey & Fixin' Phyllo Packets image

One year when I was a kid, my great-aunt Helen visited us for Thanksgiving. I have this memory of her and my mom in the kitchen having fun creating a clever way to "re-package" thanksgiving leftovers. I couldn't have been older than 6 or 8 years old but my mom never tried it again. As an adult the memory stuck with me and here is how it came out...its so easy! And you can substitute the ingredients with whatever left-overs suit your taste.

Provided by Melanie B.

Categories One Dish Meal

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) package frozen phyllo dough, thawed
1 1/2 cups chopped turkey, leftover
3/4 cup prepared stuffing, leftover
3/4 cup potato, leftover mashed
1/2 cup green beans, leftover casserole
1/2 cup gravy, leftover
1/2 cup butter, melted

Steps:

Mix together the turkey, stuffing, mashed potatoes, green beans, and gravy in a large bowl.
Cut the stack of Phyllo Dough in half both directions, creating four stacks of rectangles. Start with one rectangle, covering the rest with a damp towel to keep moist as you work. Brush melted butter on the first sheet. Repeat this process with two additional sheets. Place a large scoop of the leftover mixture to the center and fold over edges to seal in a rectangle shape. Be careful not to over fill and seal well. Repeat this process until you have used up all of your leftover mixture.
Place the phyllo packages on baking sheets lined with parchment paper. Bake in a 350 degree oven for about 15-17 minutes, or until flaky and golden brown.
You can make these in any size or shape with any mixture of leftovers desired. Also, they are freezable for up to 2 months.

LEFTOVER TURKEY IN A PHYLLO CRUST

Leftover Turkey in a Phyllo Crust image

What a great way to have your leftover turkey, chicken, ham or anything else leftover. It looks beautiful and tastes ever so good. I serve this with a fresh green salad and that's it. Try this for a bridge luncheon or company dinner. Depending on the appetites cut the pie accordingly. This recipe was originally from Appeal Magazine

Provided by Bergy

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chopped cooked turkey
1 (284 ml) package tomato sauce & mushrooms (or make your own it should be a fairly thick sauce)
1 large leek, white part only, cleaned and roughly chopped
1 (7 ounce) can canned corn niblets
1 cup frozen peas (not thawed)
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary
salt and pepper
10 sheets phyllo pastry
2 tablespoons butter, melted

Steps:

Heat oven to 400 degrees F.
In a bowl Combine all ingredients except phyllo and butter, mix well.
Place one sheet of phyllo longways on a cookie sheet (keep the others covered with a damp cloth) Lightly paint the sheet with butter, place another sheet on top and repeat until you have 5 layers of phyllo. Place the filling in the middle of the phyllo, pile slghtly toward the middle. Place the 6th phllo sheet over top, lightly paint with butter and repeat until you have 5 layers over top of the filling You should now have 5 layers of phyllo below the turkey and 5 layers over top. Grasp the edges of the phyllo and roll toward the filled part making a roll all around the filling.
The pie should be circular in shape.
Brush the top with any remaining butter.
Bake for apprx 30 minutes or until golden.
Cut in 4-6 wedges and serve immediately.

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